Preservation of eggs.



ilit

I soiici condition, the mass is throughout shells and; mining them inBEER! J. KEITH, F BROOKLINE, MASSACHUSETTS;

rnnsnnva'rron or sa es.

matter,

E0 Drawing.

ing is a specification.

This invention has relation tothe preservation of eggs.

It has heretofore been propose& to preserve eggs byremoving them fromtheir a batter, employing either the Whole egg or the separateei whitesand yolks respectively. it has been the practice in such 'case to make abatter produce a uniform mixture anoi then to subject the mixture to arelatively low tempernture for the purpose of freezing, and, hoiding itat a temperature where the activity of micro-organisms ceas This prouct,however, has not been whoiiy satisfactory 101' the reason that there isa tenetency o1? theconstituents of the matter being; frozen to separate,according the varying specific gravities of the constituents or cons."ponent portions of the mixture; For stance, egg mixtures there a naturaitenoiency oi? the yoiir to accumuiate in the upper portion of the massanti the Whites so-caiieoi to accuinuiate in the iower new tion. Theresult of ail this is that, when thmixture is finality frozen to asuhstantiall uniform the can or container. Furthermore care mustbe'taken in toiiowing the old process to prevent too rapicf freezing othe mixture, as otherwise it frequentiy.

happens that the cans or containers are burst by the sweiiing of thefrozen mass from expansion due to freezing. @n the other hanci, wherethe temperature of the mass being treated is slowly reaiuceci, there isa greater iength of time permitted for the changes to take piece, iue tobacteriai action.

,. ami the oxidation of the fatty constituents,

For thepurpose oi overcoming the objections to the process which i haveherein referred to, the present invention consists of a process in whichthe substance to be pre served 1s subjecteu to a constant stirring orchurning action while being frozen and whiie atmosphe 'c air isexcluciect therefrom so as to preserve the equality of the mixture, Thismay he accompiishea by means of ordinary treating apparatusSpecification of Letters Patent.

Patented May a, itfii Application filed June 23, 1914. serial No.8%,899.

in the manufacture of ice cream so-calleci, except that the receptaclecontaining the egg must be seaieoi against the entrance of air thereto,

re are on the market at the present time various machines forthispurpose, some oft which are continuous in their operation, the creamor mixture being supplied and the frozen mass being f away from themachine continuously. By thus agitating the product While it is beingfrozen, there IS secureri a uniform mixture or magma; ()rdinarily, ofcourse, when a" batter or mixture of that sort is frozen by an ice creamfreezer, there is adde to aid incorporated in the mixture or magma alarge amount of air. The presence of the air does notordivnariiy injureice cream or other products which are to be useti immediatei 7, but, inthe products which are to be preserves for any length oi time, noadditionai air should incorporated in the mixture or magma such as is asit tends to bring about an oxidation of the tats with a conseanentdeterioration of the product Furthermore the addition of the air eatiyincreases the bniir oi the product 1 necessitates the use of largercontainers than wouizi otherwise be needeci greatly increases the costoi carrying the business because of the increased storage charges antithe increases. cost of the cans or containers iy invention, therefore,consists in the exciusion of the air the product whileit is beingagitated arni frozen. This is accompiishe i, by fiiiing the container ofthe "freezing apparatus with egg and sealing it against the entrance oi?air. As a result, the expansion. of the mixture or magena when frozen isiiniiteri to the expansion due to crystallization ct some of the aqueousportions of the product After the product has been thus frozen, it maybe placed in cans or containers of relativeiy smaller size than wouldotherwise be employed, anti may be kept for reiativeiy long periodsWithout danger of deterioration nine to oxiciation anci without anymateriai change in flavor.

Preferabiy the temperature 01% the prodnot is brought during thefreezing, operation to approximately to 2'3? F. After the product hasbeen thus thoroughiy agitated anti partially frozen without adding airthereto, anci has been placed; in cans or containers, the iatter areheiri in a refrigerator A and are reduced toa temperature wherebacterial action ceases, say zero F., at which temperature they'aremaintained until ready for use.

I havenot deemed it necessary to show any apparatus for agitating andpreliminarily freezlng the product as many of the standard machineswhich are at the present time used for freezing ice cream may beutilized for this purpose, the only change necessary in such machinesbeing to seal the compartment in which the product 'to be frozen iscontained after bein completely filled with the egg. These reezingmachines are usually chilled by refrigerated brine or other re rigeratedmedium, and in practice. this medium may be employed at a temperature ofapproximately zero degrees from the ordinary ice cream,,the bulk ofwhich is increased by the air in the mixture.

1- secure by my process'a new product or article of manufacture, to wit,a frozen homogeneous compact mass of egg contain- .is kept frozen untilready'for As a result ofthe initial 'ing no added air. By the employmentof the term ihomogeneous Imean a mass which is substantially of.the sameconsistency, and in which the constituents or, component parts aredistributed substantially equally: throughout the mass. is marketed inclosed cans or containers and use. I do not herein claim the agitationand freezing of the egg mixture in avacuum, as that specifically is theinvention claimed by Simeon Keith, Jr. in his Letters Patent N 0;"1,112,142, dated eptember 29, 1914.

What I claim is:' 1.' As a new product or articleof manufacture, achurned homogeneous solid frdz en egg mixture containing its origlnalconstituents but substantially no added air;

2. The herein described process which con.- sists in excluding air froman egg mixture and simultaneously agitating and freezing such mixture. i

3. The herein described process, which con- .sists'in excluding airfroman egg mixture,

and in agitating or churning and simultaneously freezing such mixtureWhile the air is excluded, and then freezing and holding such mixture ata temperature where bacterial action substantially ceases.

In testimony whereof I have afiixed my signature, in presence of twowitnesses.

HERBERT J. KEITH.

Witnesses:

'MARoUs B. MAY, E. BATCHELDER.

This-*product

